prep time: 10 minutes cooking time: 30 minutes serves: 4
INGREDIENTS
- 1 leek, sliced
- 1 head of broccoli, cut into small florets
- 750g new potatoes, diced
- 115g frozen peas, left to thaw
- 6 spring onion, sliced
- 6 garlic cloves, finely chopped
- a small bunch of fresh dill, roughly chopped (stalks included)
- 1 litre vegetable stock
- 45g tiny pasta shape (like orzo)
- 2 heaped teaspoons Dijon mustard
- 1 teaspoon yellow mustard seeds
- black pepper & salt
METHOD
- In a large pan, warm the olive oil over medium heat. Add the leek and the onion and sauté for around 10 minutes until they start to soften, then add the mustard seeds and cook for another 5 minutes. Next add the garlic and cook for a further 3 minutes.
- Add the potatoes and vegetable stock, season with salt and pepper. Bring to a boil and then let it simmer for around 10 minutes until the potatoes have softened. Add the pasta shapes and cook according to packet instructions. It will be between 4-8 minutes depending on what shape you’ve gone for!
- Next add the dill, broccoli and Dijon mustard, cook for a further 3-5 minutes. Add the peas and cook for a couple of minutes. Season to taste. Serve in soup bowls and garnish with a sprinkle of fresh dill and a drizzle of olive oil.
